Cupcake of the Month: Dark Chocolate Bacon Cupcakes

It’s that time again!

Cupcake of the month recipe is here!

This month’s cupcake is very special, Mr. Newman’s birthday is right around the corner and I thought I’d make him some yummy cuppy cakes just for him.

Mr. Newman is very fond of bacon. He will usually have some bacon on his burgers if he had the option, heck, he’d put bacon on cereal if chose to.  He loves his bacon. A previous boss of his loves bacon just as much or maybe even more and joined a Bacon of the Month Club. Yeah that’s a thing.

One year for Christmas my mom gave him bacon soda, bacon mints and I believe something else bacon related.  I found a bacon calendar one day at the store and almost bought it for him, but he said he wouldn’t want it because then every time he would look at it, he’d get hungry. Understandable. I’d be the same way with a foodie calendar.


Chocolate Bacon cuppy cakes.

The recipe calls for already cooked bacon that you’re going to add into the batter, and this is how I make my bacon, because it’s gotta be crispy. Crispy bacon is the best. Nummers.

Toss a sheet of tinfoil on a baking sheet, slap the bacon on top of that. Pre-heat your oven to 425-ish and then bake for about 12 minutes. Then. Then you let them sit for a tish bit and they’ll get all nice and crispity. That’s a word, trust me.

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Then you get to crumble up the bacon.


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I actually made bacon cupcakes a long time ago, and posted about it on my blog, at the very beginning stages of it..they didn’t turn out as well as I would have liked. They were weird, Mr. Newman probably disagrees.

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Anywho. These cupcakes are going to be so much better than those.

Mmmm. Chocolate.

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Here comes the fun part..adding in the bacon.

I probably could have added a bit more to the batter and I can just hear Mr. Newman saying, yes, yes you could.

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This batter was a bit thicker than I’m used to, I used oil and buttermilk instead of butter and no buttermilk. I know buttermilk makes things taste delicious, I mean buttermilk pancakes, buttermilk chicken fingers. Ugh, I’m getting hungry just thinking of those things.

I saved some of the bacon bits as a garnish to the cuppy cakes. I added some gold and very special sprinkles too. You can kind of see them in the background of this picture.

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Here, I’ll be nice and show you a better shot of it.

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See them?


Ok, how about this one?

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Piggy sprinkles!! Because you know, pig…bacon…I hope Mr. Newman gets a chuckle out of it. 🙂

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Happy birthday Mr. Newman, I hope you enjoy your birfday cuppy cakes!!!


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There’s a printable version of this recipe below. Also, don’t forget to sign up for my newsletter to receive even more yummy recipes like this.


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Dark Chocolate Bacon Cupcakes via Taste of Home


  • 2 cups sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cups canola oil
  • 2 cups all-purpose flour
  • 3/4 cups baking cocoa
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 pound bacon strips, cooked and crumbled and divided


In a large bowl, beat the sugar, buttermilk, eggs, oil until well blended.

In a small bowl, combine the flour, cocoa, baking powder, salt, and baking soda; gradually beat into sugar mixture until well blended.

Stir in two-thirds of the bacon.

Fill paper-lined muffin cups two-thirds full.

Bake at 375 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

Frost cupcakes.

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10 comments on “Cupcake of the Month: Dark Chocolate Bacon Cupcakes

  1. These cupcakes look amazing! I’m already crazy about dark chocolate cupcakes, but the bacon takes it to a whole new level of awesomeness. Thank you so much for stopping by Inspiration Thursday and sharing your recipe.

    1. Thank you! I think bacon does that with a lot of things, plain ol’ cheeseburger, slap a strip or two of bacon = yuminess

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